TheDASH Eating Plan. facts about

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1 facts about TheDASH Eating Plan U.S. DEPARTMENT OF HEALTH AND HUMAN SERVICES National Institutes of Health National Heart, Lung, and Blood Institute Research has found that diet affects the development of high blood pressure, or hypertension (the medical term). Recently, two studies showed that blood pressure can be lowered by following a particular eating plan called the Dietary Approaches to Stop Hypertension (DASH) eating plan and reducing the amount of sodium consumed. While each step alone lowers blood pressure, the combination of the eating plan and a reduced sodium intake gives the biggest benefit and may help prevent the development of high blood pressure. This fact sheet, based on the DASH research findings, tells about high blood pressure, and how to follow the DASH eating plan and reduce the amount of sodium you consume. It offers tips on how to start and stay on the eating plan, as well as a week of menus and some recipes. The menus and recipes are given for two levels of daily sodium consumption 2,400 milligrams (the upper limit of current recommendations by the Federal Government s National High Blood Pressure Education Program (NHBPEP) and the amount used to figure food labels Nutrition Facts Daily Value) and 1,500 milligrams. Those with high blood pressure may especially benefit from following the eating plan and reducing their sodium intake. But the combination is a heart healthy recipe that all adults can follow.

2 What Is High Blood Pressure? Blood pressure is the force of blood against artery walls. It is measured in millimeters of mercury (mmhg) and recorded as two numbers systolic pressure (as the heart beats) over diastolic pressure (as the heart relaxes between beats). Both numbers are important. (See box 1 below.) Blood pressure rises and falls during the day. When it stays elevated over time, it s called high blood pressure. High blood pressure is dangerous because it makes the heart work too hard, and the force of its blood flow can harm arteries. High blood pressure often has no warning signs or symptoms. Once it occurs, it usually lasts a lifetime. Uncontrolled, it can lead to heart and kidney disease and stroke. High blood pressure affects about 50 million or 1 in 4 adult Americans. High blood pressure is especially common among African Americans who tend to develop it at an earlier age and more often than Whites. It also is common among older Americans individuals with normal blood pressure at age 55 have a 90 percent lifetime risk for developing hypertension. High blood pressure can be controlled if you take these steps: maintain a healthy weight; be physically active; follow a healthy eating plan, which includes foods lower in salt and sodium; if you drink alcoholic beverages, do so in moderation; and, if you have high blood pressure and are prescribed medication, take it as directed. All steps but the last also help to prevent high blood pressure. box 1 Blood Pressure Levels for Adults * Systolic Diastolic Category (mmhg) (mmhg) Result Normal Less than 120 and Less than 80 Good for you! Prehypertension or Your blood pressure could be a problem. Make changes in what you eat and drink, be physically active, and lose extra weight. If you also have diabetes, see your doctor. Hypertension 140 or higher or 90 or higher You have high blood pressure. Ask your doctor or nurse how to control it. * For adults ages 18 and older who are not on medicine for high blood pressure and do not have a short-term serious illness. Source: The Seventh Report of the Joint National Committee on Prevention, Detection, Evaluation, and Treatment of High Blood Pressure; NIH Publication No , National High Blood Pressure Education Program, May If systolic and diastolic pressures fall into different categories, overall status is the higher category. Millimeters of mercury. 2 High Blood Pressure

3 What Is the DASH Eating Plan? Blood pressure can be unhealthy even if it stays only slightly above the normal level of less than 120/80 mmhg. The higher blood pressure rises above normal, the greater the health risk. In the past, researchers tried to find clues about what in the diet affects blood pressure by testing various single nutrients, such as calcium and magnesium. These studies were done mostly with dietary supplements and their findings were not conclusive. Then, scientists supported by the National Heart, Lung, and Blood Institute (NHLBI) conducted two key studies. The first was called DASH, and it tested nutrients as they occur together in food. Its findings showed that blood pressures were reduced with an eating plan that is low in saturated fat, cholesterol, and total fat, and that emphasizes fruits, vegetables, and lowfat dairy foods. This eating plan known as the DASH eating plan also includes whole grain products, fish, poultry, and nuts. It is reduced in red meat, sweets, and sugar-containing beverages. It is rich in magnesium, potassium, and calcium, as well as protein and fiber. The DASH study involved 459 adults with systolic blood pressures of less than 160 mmhg and diastolic pressures of mmhg. About 27 percent of the participants had hypertension. About 50 percent were women and 60 percent were African Americans. Who Helped With DASH? The DASH study was sponsored by the NHLBI and conducted at four medical centers. There was also a central coordinating center at Kaiser Permanente Center for Health Research in Portland, OR. The four medical centers were: Brigham and Women s Hospital, Boston, MA; Duke University Medical Center, Durham, NC; Johns Hopkins University, Baltimore, MD; Pennington Biomedical Research Center, Louisiana State University, Baton Rouge, LA. The DASH Eating Plan 3

4 DASH compared three eating plans: A plan similar in nutrients to what many Americans consume; a plan similar to what Americans consume but higher in fruits and vegetables; and the DASH eating plan. All three plans included about 3,000 milligrams of sodium daily. None of the plans was vegetarian or used specialty foods. Results were dramatic: Both the fruits and vegetables plan and the DASH eating plan reduced blood pressure. But the DASH eating plan had the greatest effect, especially for those with high blood pressure. Furthermore, the blood pressure reductions came fast within 2 weeks of starting the plan. The second study was called DASH-Sodium, and it looked at the effect on blood pressure of a reduced dietary sodium intake as participants followed either the DASH eating plan or an eating plan typical of what many Americans consume. DASH-Sodium involved 412 participants. Their systolic blood pressures were mmhg and their diastolic blood pressures were mmhg. About 41 percent of them had high blood pressure. About 57 percent were women and about 57 percent were African Americans. Participants were randomly assigned to one of the two eating plans and then followed for a month at each of three sodium levels. The three sodium levels were: a higher intake of about 3,300 milligrams per day (the level consumed by many Americans); an intermediate intake of about 2,400 milligrams per day; and a lower intake of about 1,500 milligrams per day. Results showed that reducing dietary sodium lowered blood pressure for both eating plans. At each sodium level, blood pressure was lower on the DASH eating plan than on the other eating plan. The biggest blood pressure reductions were for the DASH eating plan at the sodium intake of 1,500 milligrams per day. Those with hypertension saw the biggest reductions, but those without it also had large decreases. Those on the 1,500-milligram sodium intake eating plan, as well as those on the DASH eating plan, had fewer headaches. Other than that and blood pressure levels, there were no significant effects caused by the two eating plans or different sodium levels. DASH-Sodium shows the importance of lowering sodium intake whatever your eating plan. But for a true winning combination, follow the DASH eating plan and lower your intake of salt and sodium. 4 High Blood Pressure

5 box 2 Following the DASH Eating Plan The DASH eating plan shown below is based on 2,000 calories a day. The number of daily servings in a food group may vary from those listed, depending on your caloric needs. Use this chart to help you plan your menus or take it with you when you go to the store. Food Daily Serving Examples Significance Group Servings Sizes and Notes of Each Food (except as noted) Group to the DASH Eating Plan Grains and grain slice bread Whole wheat bread, English Major sources of products 1 oz dry cereal* muffin, pita bread, bagel, energy and fiber 1 /2 cup cooked rice, cereals, grits, oatmeal, crackers, pasta, or cereal unsalted pretzels and popcorn Vegetables cup raw leafy vegetable Tomatoes, potatoes, carrots, green Rich sources 1 /2 cup cooked vegetable peas, squash, broccoli, turnip of potassium, 6 oz vegetable juice greens, collards, kale, spinach, magnesium, artichokes, green beans, lima and fiber beans, sweet potatoes Fruits oz fruit juice Apricots, bananas, dates, grapes, Important sources 1 medium fruit oranges, orange juice, grapefruit, of potassium, 1 /4 cup dried fruit grapefruit juice, mangoes, melons, magnesium, and 1 /2 cup fresh, frozen, peaches, pineapples, prunes, fiber or canned fruit raisins, strawberries, tangerines Lowfat or oz milk Fat free (skim) or lowfat (1%) milk, Major sources fat free dairy 1 cup yogurt fat free or lowfat buttermilk, fat free of calcium and foods 1 1 /2 oz cheese or lowfat regular or frozen yogurt, protein lowfat and fat free cheese Meats, poultry, 2 or less 3 oz cooked meats, Select only lean; trim away visible Rich sources of protein and fish poultry, or fish fats; broil, roast, or boil, instead and magnesium of frying; remove skin from poultry Nuts, seeds, 4 5 per week 1 /3 cup or 1 1 /2 oz nuts Almonds, filberts, mixed nuts, Rich sources of energy, and dry beans 2 Tbsp or 1 /2 oz seeds peanuts, walnuts, sunflower magnesium, potassium, 1 /2 cup cooked dry beans seeds, kidney beans, lentils, protein, and fiber peas Fats and oils tsp soft margarine Soft margarine, lowfat DASH has 27 percent 1 Tbsp lowfat mayonnaise, light salad of calories as fat, mayonnaise dressing, vegetable oil including fat in or 2 Tbsp light salad dressing (such as olive, corn, canola, added to foods 1 tsp vegetable oil or safflower) Sweets 5 per week 1 Tbsp sugar Maple syrup, sugar, jelly, Sweets should be 1 Tbsp jelly or jam jam, fruit-flavored gelatin, jelly low in fat 1 /2 oz jelly beans beans, hard candy, fruit punch, 8 oz lemonade sorbet, ices * Equals 1 /2 1 1 /4 cups, depending on cereal type. Check the product s Nutrition Facts Label. Fat content changes serving counts for fats and oils: For example, 1 Tbsp of regular salad dressing equals 1 serving; 1 Tbsp of a lowfat dressing equals 1 /2 serving; 1 Tbsp of a fat free dressing equals 0 servings. The DASH Eating Plan 5

6 How Do I Make the DASH? The DASH eating plan used in the studies calls for a certain number of servings daily from various food groups. These are given in box 2 on page 5 for 2,000 calories per day. The number of servings you require may vary, depending on your caloric need box 4 gives the servings for 1,600 and 3,100 calories. If you re trying to lose weight, check box 3 for tips on how to make the DASH eating plan lower in calories. box 3 How to Lower Calories on the DASH Eating Plan The DASH eating plan was not designed to promote weight loss. But it is rich in lower calorie foods, such as fruits and vegetables. You can make it lower in calories by replacing higher calorie foods with more fruits and vegetables and that also will make it easier for you to reach your DASH goals. Here are some examples: To increase fruits Eat a medium apple instead of four shortbread cookies. You ll save 80 calories. Eat 1 /4 cup of dried apricots instead of a 2-ounce bag of pork rinds. You ll save 230 calories. To increase vegetables Have a hamburger that s 3 ounces of meat instead of 6 ounces. Add 1 /2 cup serving of carrots and 1 /2 cup serving of spinach. You ll save more than 200 calories. Instead of 5 ounces of chicken, have a stir-fry with 2 ounces of chicken and 1 1 /2 cups of raw vegetables. Use a small amount of vegetable oil. You ll save 50 calories. To increase lowfat or fat free dairy products Have a 1 /2 cup serving of lowfat frozen yogurt instead of a 1 1 /2-ounce milk chocolate bar. You'll save about 110 calories. And don t forget these calorie-saving tips Use lowfat or fat free condiments. Use half as much vegetable oil, soft or liquid margarine, or salad dressing, or choose fat free versions. Eat smaller portions cut back gradually. Choose lowfat or fat free dairy products to reduce total fat intake. Check the food labels to compare fat content in packaged foods items marked lowfat or fat free are not always lower in calories than their regular versions. Limit foods with lots of added sugar, such as pies, flavored yogurts, candy bars, ice cream, sherbet, regular soft drinks, and fruit drinks. Eat fruits canned in their own juice. Add fruit to plain yogurt. Snack on fruit, vegetable sticks, unbuttered and unsalted popcorn, or bread sticks. Drink water or club soda. 6 High Blood Pressure

7 box 4 DASH Eating Plan Number of Servings for Other Calorie Levels Servings/Day Food Group 1,600 calories/day 3,100 calories/day Grains and grain products Vegetables Fruits 4 6 Lowfat or fat free dairy foods Meats, poultry, and fish Nuts, seeds, and dry beans 3/week 1 Fat and oils 2 4 Sweets 0 2 box 5 Where s the Sodium? Only a small amount of sodium occurs naturally in foods. Most sodium is added during processing. This table gives examples of the varying amounts of sodium in some foods. Food Groups Grains and grain products Cooked cereal, rice, pasta, unsalted, 1 /2 cup 0 5 Ready-to-eat cereal, 1 cup Bread, 1 slice Vegetables Fresh or frozen, cooked without salt, 1 /2 cup 1 70 Canned or frozen with sauce, 1 /2 cup Tomato juice, canned 3 /4 cup 820 Fruit Fresh, frozen, canned, 1 /2 cup 0 5 Lowfat or fat free dairy foods Milk, 1 cup 120 Yogurt, 8 oz 160 Natural cheeses, 1 1 /2 oz Processed cheeses, 1 1 /2 oz 600 Nuts, seeds, and dry beans Peanuts, salted, 1 /3 cup 120 Peanuts, unsalted, 1 /3 cup 0 5 Beans, cooked from dried, or frozen, 0 5 without salt, 1 /2 cup Beans, canned, 1 /2 cup 400 Meats, fish, and poultry Fresh meat, fish, poultry, 3 oz Tuna canned, water pack, no salt added, 3 oz Tuna canned, water pack, 3 oz Ham, lean, roasted, 3 oz 1,020 The DASH Eating Plan 7

8 You should be aware that the DASH eating plan has more daily servings of fruits, vegetables, and whole grain foods than you may be used to eating. Because the plan is high in fiber, it can cause bloating and diarrhea in some persons. To avoid these problems, gradually increase your intake of fruit, vegetables, and whole grain foods. This fact sheet gives menus and recipes for both 2,400 and 1,500 milligrams of daily sodium intake. Twenty-four hundred milligrams of sodium equals about 6 grams, or 1 teaspoon, of table salt (sodium chloride); 1,500 milligrams of sodium equals about 4 grams, or 2 /3 teaspoon, of table salt. These amounts include all salt consumed that in food products, used in cooking, and added at the table. Only small amounts of sodium occur naturally in food. Processed foods account for most of the salt and sodium Americans consume. So, be sure to read food labels to choose products lower in sodium. You may be surprised at many of the foods that have sodium. They include soy sauce, seasoned salts, monosodium glutamate (MSG), baking soda, and some antacids the range is wide. Because it is rich in fruits and vegetables, which are naturally lower in sodium than many other foods, the DASH eating plan makes it easier to consume less salt and sodium. Still, you may want box 6 Tips To Reduce Salt and Sodium Use reduced sodium or no-salt-added products. For example, choose low- or reduced-sodium, or no-salt-added versions of foods and condiments when available. Buy fresh, plain frozen, or canned with no-salt-added vegetables. Use fresh poultry, fish, and lean meat, rather than canned, smoked, or processed types. Choose ready-to-eat breakfast cereals that are lower in sodium. Limit cured foods (such as bacon and ham), foods packed in brine (such as pickles, pickled vegetables, olives, and sauerkraut), and condiments (such as MSG, mustard, horseradish, catsup, and barbecue sauce). Limit even lower sodium versions of soy sauce and teriyaki sauce treat these condiments as you do table salt. Use spices instead of salt. In cooking and at the table, flavor foods with herbs, spices, lemon, lime, vinegar, or salt-free seasoning blends. Start by cutting salt in half. Cook rice, pasta, and hot cereals without salt. Cut back on instant or flavored rice, pasta, and cereal mixes, which usually have added salt. Choose convenience foods that are lower in sodium. Cut back on frozen dinners, mixed dishes such as pizza, packaged mixes, canned soups or broths, and salad dressings these often have a lot of sodium. Rinse canned foods, such as tuna, to remove some sodium. 8 High Blood Pressure

9 to begin by adopting the DASH eating plan at the level of 2,400 milligrams of sodium per day and then further lower your sodium intake to 1,500 milligrams per day. Boxes 6, 7, and 8 offer tips on how to reduce the salt and sodium content in your diet, and how to use food labels to find lower sodium products. Next, read the Getting Started suggestions in box 10 on page 11. How can you get started on the DASH eating plan? It s easy. The DASH eating plan requires no special foods and has no hard-to-follow recipes. One way to begin is by box 7 Reducing Sodium When Eating Out Ask how foods are prepared. Ask that they be prepared without added salt, MSG, or salt-containing ingredients. Most restaurants are willing to accommodate requests. Know the terms that indicate high sodium content: pickled, cured, soy sauce, broth. Move the salt shaker away. Limit condiments, such as mustard, catsup, pickles, and sauces with salt-containing ingredients. Choose fruits or vegetables instead of salty snack foods. box 8 Compare Food Labels Read the Nutrition Facts on food labels to compare the amount of sodium in products. Look for the sodium content in milligrams and the Percent Daily Value. Aim for foods that are less than 5 percent of the Daily Value of sodium. Compare the food labels of these two versions of canned tomatoes. The regular canned tomatoes (right) have 10 times as much sodium as the unsalted canned tomatoes. CANNED DICED TOMATOES, NO SALT ADDED Nutrition Facts Serving Size 1 /2 cup Servings Per Container approx. 3 1 /2 Amount Per Serving Calories 25 Calories from Fat 0 % Daily Value* Total Fat 0 g 0% Saturated Fat 0 g 0% Cholesterol 0 mg 0% Sodium 20 mg 1% Total Carbohydrate 6 g 2% Dietary Fiber 2 g 8% Sugars 4 g Protein 1 g Vitamin A 10% Vitamin C 15% Calcium 2% Iron 2% *Percent Daily Values are based on a 2,000 calorie diet CANNED DICED TOMATOES Nutrition Facts Serving Size 1 /2 cup Servings Per Container approx. 3 1 /2 Amount Per Serving Calories 25 Calories from Fat 0 % Daily Value* Total Fat 0 g 0% Saturated Fat 0 g 0% Cholesterol 0 mg 0% Sodium 200 mg 8% Total Carbohydrate 6 g 2% Dietary Fiber 2 g 8% Sugars 4 g Protein 1 g Vitamin A 10% Vitamin C 15% Calcium 2% Iron 2% *Percent Daily Values are based on a 2,000 calorie diet The DASH Eating Plan 9

10 box 9 Label Language Food labels can help you choose items lower in sodium and saturated and total fat. Look for the following labels on cans, boxes, bottles, bags, and other packaging: Phrase What It Means Sodium Sodium free or salt free Less than 5 mg per serving Very low sodium 35 mg or less of sodium per serving Low sodium 140 mg or less of sodium per serving Low sodium meal 140 mg or less of sodium per 3 1 / 2 oz (100 g) Reduced or less sodium At least 25 percent less sodium than the regular version Light in sodium 50 percent less sodium than the regular version Unsalted or no salt added No salt added to the product during processing Fat Fat free Low saturated fat Lowfat Reduced fat Light in fat Less than 0.5 g per serving 1 g or less per serving 3 g or less per serving At least 25 percent less fat than the regular version Half the fat compared to the regular version seeing how DASH compares with your current food habits. Use the What s on Your Plate? form. (See box 11 on page 12.) Fill it in for 1 2 days and see how it compares with the DASH plan. This will help you see what changes you need to make in your food choices. Remember that some days the foods you eat may add up to more than the recommended servings from one food group and less from another. Similarly, you may have too much sodium on a particular day. Don t worry. Just be sure that the average of several days or a week comes close to what s recommended for the food groups and for your chosen daily sodium level. Finally, use the menus that begin on page 13 or make up your own. One important note: If you take medication to control high blood pressure, you should not stop using it. Follow the DASH eating plan, and talk with your doctor about your drug treatment. 10 High Blood Pressure

11 box 10 Getting Started It s easy to adopt the DASH eating plan. Here are some ways to get started: Change gradually. If you now eat one or two vegetables a day, add a serving at lunch and another at dinner. If you don't eat fruit now or have only juice at breakfast, add a serving to your meals or have it as a snack. Gradually increase your use of fat free and lowfat dairy products to three servings a day. For example, drink milk with lunch or dinner, instead of soda, sugar-sweetened tea, or alcohol. Choose lowfat (1 percent) or fat free (skim) dairy products to reduce your intake of saturated fat, total fat, cholesterol, and calories. Read food labels on margarines and salad dressings to choose those lowest in saturated fat and trans fat. Some margarines are now trans-fat free. Treat meat as one part of the whole meal, instead of the focus. Limit meat to 6 ounces a day (2 servings) all that s needed. Three to four ounces is about the size of a deck of cards. If you now eat large portions of meat, cut them back gradually by a half or a third at each meal. Include two or more vegetarian-style (meatless) meals each week. Increase servings of vegetables, rice, pasta, and dry beans in meals. Try casseroles and pasta, and stir-fry dishes, which have less meat and more vegetables, grains, and dry beans. Use fruits or other foods low in saturated fat, cholesterol, and calories as desserts and snacks. Fruits and other lowfat foods offer great taste and variety. Use fruits canned in their own juice. Fresh fruits require little or no preparation. Dried fruits are a good choice to carry with you or to have ready in the car. Try these snack ideas: unsalted pretzels or nuts mixed with raisins; graham crackers; lowfat and fat free yogurt and frozen yogurt; popcorn with no salt or butter added; and raw vegetables. Try these other tips: Choose whole grain foods to get added nutrients, such as minerals and fiber. For example, choose whole wheat bread or whole grain cereals. If you have trouble digesting dairy products, try taking lactase enzyme pills or drops (available at drugstores and groceries) with the dairy foods. Or, buy lactose-free milk or milk with lactase enzyme added to it. Use fresh, frozen, or no-salt-added canned vegetables. The DASH Eating Plan 11

12 box 11 What s on Your Plate? Use this form to track your food habits before you start on the DASH eating plan or to see how you re doing after a few weeks. To record more than 1 day, just copy the form. Total each day s food groups and compare what you ate with the DASH eating plan. To see how the form looks completed, check the menus that start on page 13. Food Amount Number of Servings by DASH Food Group (serving size) Grains Vegetables Fruits Dairy Meat, poultry, and fish Nuts, seeds, and dry beans Fats and oils Sweets Breakfast Example: whole wheat bread 2 slices and soft margarine 2 tsp 102 Lunch Dinner Snacks Day s Total Compare yours with the DASH 2,400 mg eating plan or daily daily daily daily or less a week daily a week 1,500 mg * Read food labels to compare the sodium content of foods. See page 9 to learn how to find sodium information on food labels. 12 High Blood Pressure

13 A Week With the DASH Eating Plan Here is a week of menus from the DASH eating plan. The menus allow you to have a daily sodium level of either 2,300 mg or, by making the noted changes, 1,500 mg. You'll also find that the menus sometimes call for you to use lower sodium, low-fat, fat-free or reduced fat, versions of products. The menus are based on 2,000 calories a day serving sizes should be increased or decreased for other calorie levels. To ease the calculations, some of the serving sizes have been rounded off. Also, some items may be in too small a quantity to have a listed food group serving. Recipes for starred items are given on the later pages. Some of these recipes give changes that can be used to lower their sodium level. Use the changes if you want to follow the DASH eating plan at 1,500 milligrams of sodium per day. DAY 1 Substitutions To Reduce 2,300 mg Sodium Menu Sodium to 1,500 mg Abbreviations: oz = ounce, tsp = teaspoon, Tbsp = tablespoon, g = gram, mg = milligram Grains Number of DASH Food Group Servings Vegetables Fruits Milk Products Meats, poultry, and fish Nuts, seeds, and Legumes Fats and oils Sweets and added sugars Breakfast /4 cup bran flakes cereal /4 cup shredded wheat cereal slice whole wheat bread medium banana /2 cup fruit yogurt, fat free, no 86 1 /2 sugar added 1 cup low-fat milk tsp soft (tub) margarine 26 1 tsp soft (tub) margarine, unsalted 0 1 Lunch /4 cup chicken salad* 179 remove salt from recipe slices whole wheat bread Tbsp Dijon mustard Tbsp regular mustard 175 salad: 1 /2 cup tomato wedges /2 cup fresh cucumber slices Tbsp sunflower seeds 0 1 /2 1 tsp Italian dressing, reduced calorie 43 1 /2 cup fruit cocktail, juice pack 5 1 Dinner 3 oz beef, eye of round Tbsp beef gravy, fat-free cup green beans, sauteed with: /2 tsp canola oil 0 1 /2 1 small baked potato: Tbsp sour cream, fat free 21 1 Tbsp grated cheddar 67 2 Tbsp cheddar cheese, natural, 1 cheese, natural, reduced fat reduced fat, low sodium 1 Tbsp chopped scallions 1 1 small whole wheat roll tsp soft margarine 26 1 tsp soft (tub) margarine, unsalted small apple cup low-fat milk Snack /3 cup almonds, unsalted /4 cup raisins cup orange juice 5 2 Totals 2,101 1, / / / 2 0 Nutrients Per Day 2,300 mg 1,500 mg Nutrients Per Day 2,300 mg 1,500 mg Calories 2,062 2,037 Sodium 2,101 mg 1,507 mg Total fat 63 g 59 g Calcium 1,220 mg 1,218 mg Calories from fat 28% 26% Magnesium 594 mg 580 mg Saturated fat 13 g 12 g Potassium 4,909 mg 4,855 mg Calories from saturated fat 6% 5 % Fiber 37 g 36 g Cholesterol 155 mg 155 mg * Recipe on page 20. The DASH Eating Plan 17

14 DAY 2 Number of DASH Food Group Servings sugars2 added Substitutions To Reduce 2,300 mg Sodium Menu Sodium to 1,500 mg Grains Vegetables Fruits Milk products Meats, poultry, and fish Nuts, seeds, and legumes Fats and oils Sweets and Breakfast /2 cup instant oatmeal, 54 1 /2 cup regular oatmeal, 3 1 with 1 tsp cinnamon 1 mini whole wheat bagel medium banana cup low-fat milk Tbsp peanut butter 81 1 /2 Lunch chicken breast sandwich: 2 slices (3 oz) chicken breast, 65 1 skinless 2 slices whole wheat bread slice ( 3 /4 oz) American slice ( 3 /4 oz) Swiss cheese 3 1 /2 cheese, reduced fat natural, low sodium 1 large leaf romaine lettuce 1 1 /4 2 slices tomato 2 1 /2 1 Tbsp mayonnaise, lowfat cup cantaloupe cup apple juice 21 2 Dinner /4 cup vegetarian spaghetti sauce* 479 Substitute low sodium /2 tomato paste (6 oz)* 1 cup spaghetti Tbsp Parmesan cheese /2 spinach salad: 1 cup fresh spinach leaves /4 cup fresh carrots, grated 19 1 /2 1 /4 cup fresh mushrooms, sliced 1 1 /2 1 Tbsp vinaigrette dressing 0 1 /2 1 /2 cup corn, cooked from frozen /2 cup canned pears, juice pack 5 1 Snack /3 cup almonds /4 cup dried apricots cup fruit yogurt, fat free, no sugar added Totals 2,035 1, / /2 1 1 / High Blood Pressure Nutrients Per Day 2,300 mg 1,500 mg Nutrients Per Day 2,300 mg 1,500 mg Calories 2,027 2,078 Sodium 2,035 mg 1,560 mg Total fat 64 g 68 g Calcium 1,370 mg 1,334 mg Calories from fat 28% 29% Magnesium 535 mg 542 mg Saturated fat 13 g 16 g Potassium 4,715 mg 4,721 mg Calories from saturated fat 6% 7% Fiber 34 g 34 g Cholesterol 114 mg 129 mg * Recipe on page 20. Recipe on page 21.

15 DAY 3 Number of DASH Food Group Servings sugars3 added Substitutions To Reduce 2,300 mg Sodium Menu Sodium to 1,500 mg Grains Vegetables Fruits Milk products Meats, poultry, and fish Nuts, seeds, and legumes Fats and oils Sweets and Breakfast /4 cup bran flakes cereal cups puffed wheat cereal slice whole wheat bread medium banana cup milk, low-fat cup orange juice tsp soft margarine 26 1 tsp soft (tub) margarine, unsalted 0 1 Lunch beef barbeque sandwich: 2 oz beef, eye of round 26 2 /3 1 Tbsp barbeque sauce slices (1 1 /2 oz) cheddar slices (1 1 /2 oz) Swiss cheese, 9 1 cheese, reduced fat natural, low sodium 1 hamburger bun large leaf romaine lettuce 1 1 /4 2 slices tomato 2 1 /2 1 cup new potato salad* medium orange 0 1 Dinner 3 oz cod: tsp lemon juice 1 1 /2 cup brown rice, long grain cup spinach, sauteed with: tsp canola oil Tbsp almonds, slivered 0 1 /4 1 small corn bread muffin made with oil 1 tsp soft margarine 26 1 tsp soft (tub) margarine, unsalted 0 1 Snack 1 cup fruit yogurt, fat free, no added sugar 1 Tbsp Sunflower seeds, unsalted 0 1 /2 2 large graham cracker rectangles 1 Tbsp peanut butter, 81 1 /2 reduced fat Totals 2,114 1, / /3 1 1 /4 3 0 Nutrients Per Day 2,300 mg 1,500 mg Nutrients Per Day 2,300 mg 1,500 mg Calories 1,997 1,955 Sodium 2,114 mg 1,447 mg Total fat 56 g 52 g Calcium 1,537 mg 1,524 mg Calories from fat 25% 24% Magnesium 630 mg 598 mg Saturated fat 12 g 11 g Potassium 4,676 mg 4,580 mg Calories from saturated fat 6% 5% Fiber 34 g 31 g Cholesterol 140 mg 140 mg * Recipe on page 21. The Dash Eating Plan 19

16 DAY 4 Number of DASH Food Group Servings sugars4 added Substitutions To Reduce 2,300 mg Sodium Menu Sodium to 1,500 mg Grains Vegetables Fruits Milk products Meats, poultry, and fish Nuts, seeds, and legumes Fats and oils Sweets and Breakfast 1 slice whole wheat bread tsp soft (tub) margarine 26 1 tsp soft (tub) margarine, unsalted 0 1 cup fruit yogurt, fat free, no added sugar 1 medium peach /2 cup grape juice cup low-fat milk Lunch ham and cheese sandwich: 2 oz smoked ham, lowfat, oz roast beef, tenderlion 23 2 / 3 low sodium 1 slice ( 3 /4 oz) cheddar slice ( 3 /4 oz) cheddar cheese 4 1 / 2 cheese, natural, reduced fat natural, reduced fat, low sodium 2 slices whole wheat bread large leaf romaine lettuce 1 1 /4 2 slices tomato 2 1 /2 1 Tbsp mayonnaise, lowfat cup carrot sticks 84 2 Dinner chicken and Spanish rice* 341 substitute no-salt-added tomato sauce (4 oz)* 1 cup green peas, sauteed with: tsp canola oil cup cantaloupe chunks cup low-fat milk Snack /3 cup almonds, unsalted /4 cup apricots cup apple juice /3 Totals 2,312 1, / /2 1 2 / Nutrients Per Day 2,300 mg 1,500 mg Nutrients Per Day 2,300 mg 1,500 mg Calories 2,024 2,045 Sodium 2,312 mg 1,436 mg Total fat 59 g 59 g Calcium 1,417 mg 1,415 mg Calories from fat 26% 26% Magnesium 538 mg 541 mg Saturated fat 12 g 12 g Potassium 4,575 mg 4,559 mg Calories from saturated fat 5% 5% Fiber 35 g 35 g Cholesterol 148 mg 150 mg * Recipe on page High Blood Pressure

17 DAY 5 Substitutions To Reduce 2,300 mg Sodium Menu Sodium to 1,500 mg sugars5 Grains Vegetables Fruits Milk products Meats, poultry, and fish Nuts, seeds, and legumes Fats and oils added Number of DASH Food Group Servings Breakfast /4 cup whole oat rings cereal cup frosted shredded wheat medium raisin bagel medium banana cup milk, low-fat cup orange juice Tbsp peanut butter 81 1 Tbsp peanut butter, unsalted 3 1 /2 Sweets and Lunch salad plate: 1 /2 cup tuna salad* large leaf romaine lettuce 1 1 /4 1 slice whole wheat bread wheat crackers, fat free, 53 1 unsalted 1 /2 cup cottage cheese, low-fat /4 1 /2 cup canned pineapple, 1 1 juice pack 1 Tbsp almonds 0 1 /4 2 Tbsp vinaigrette dressing Tbsp yogurt dressing, fat free* 66 1 cup fresh cucumber slices 2 2 1/2 cup tomato wedges 5 1 Dinner 3 oz turkey meatloaf* 205 Substitute low sodium catsup small whole wheat roll melba toast cracks, unsalted small baked potato: tsp canola oil Tbsp sour cream, lowfat 21 1 scallion stalk, chopped 1 1 Tbsp cheddar cheese, natural 67 1 Tbsp cheddar cheese, natural 1 reduced fat, grated reduced fat, low sodium, grated 1 Tbsp cheddar cheese, natural 67 1 Tbsp cheddar cheese, natural 1 reduced fat, grated reduced fat, low sodium, grated 1 cup collard greens, cooked 85 2 from frozen 1 medium peach 0 1 Snack 2 Tbsp sunflower seeds cup fruit yogurt, fat free, no added sugar Totals 2,373 1, / / /4 2 0 Nutrients Per Day 2,300 mg 1,500 mg Nutrients Per Day 2,300 mg 1,500 mg Calories 1,976 2,100 Sodium 2,373 mg 1,579 mg Total fat 57 g 52 g Calcium 1,470 mg 1,412 mg Percent calories from fat 26% 19% Magnesium 495 mg 491 mg Saturated fat 11 g 11 g Potassium 4,769 mg 4,903 mg Percent calories from saturated fat 5% 5% Fiber 30 g 31 g Cholesterol 158 mg 158 mg * Recipe on page 22. The DASH Eating Plan 21

18 DAY 6 Substitutions To Reduce 2,300 mg Sodium Menu Sodium to 1,500 mg sugars6 Grains Vegetables Fruits Milk products Meats, poultry, and fish Nuts, seeds, and legumes Fats and oils added Number of DASH Food Group Servings Breakfast 1 lowfat granola bar medium banana /2 cup fruit yogurt, fat free, 86 1 /2 no sugar added 1 cup orange juice cup milk, low fat Sweets and Lunch turkey breast sandwich: 3 oz turkey breast slices whole wheat bread large leaf romaine lettuce 1 1 /4 2 slices tomato 2 1 /2 2 tsp mayonnaise, lowfat 67 2 /3 1 Tbsp Dijon mustard Tbsp regular mustard cup broccoli steamed 11 2 from frozen 1 medium orange 0 1 Dinner 3 oz spicy baked fish* cup scallion rice /2 cup spinach, cooked 92 1 from frozen, sauteed with: 2 tsp canola oil Tbsp almonds, slivered 0 1 /4 1 cup carrots, cooked from 84 2 frozen 1 small whole wheat roll tsp soft margarine small cookie 60 1 Snack 2 Tbsp peanuts, unsalted 1 1/2 1 cup milk, low fat /4 cup dried apricots 3 1 Totals 1,671 1, / /2 2 3 /4 3 2 /3 1 Nutrients Per Day 2,300 mg 1,500 mg Nutrients Per Day 2,300 mg 1,500 mg Calories 1,939 1,935 Sodium 1,671 mg 1,472 mg Total fat 58 g 57 g Calcium 1,210 mg 1,214 mg Percent calories from fat 27% 27% Magnesium 548 mg 545 mg Saturated fat 12 g 12 g Potassium 4,710 mg 4,710 mg Percent calories from saturated fat 6% 6% Fiber 36 g 36 g Cholesterol 171 mg 171 mg * Recipe on page 22. Recipe on page High Blood Pressure

19 DAY 7 sugars7 Grains Vegetables Fruits Milk products Meats, poultry, and fish Nuts, seeds, and legumes Fats and oils added Number of DASH Food Group Servings Substitutions To Reduce 2,300 mg Sodium Menu Sodium to 1,500 mg Breakfast 1 cup whole grain oat rings /2 cup regular oatmeal 5 1 cereal with 1 tsp cinnamon 1 medium banana cup fruit yogurt, fat free, no sugar added 1 cup milk, low fat Sweets and Lunch tuna salad sandwich: /2 cup tuna, drained, rinsed Tbsp mayonnaise, lowfat large leaf romaine lettuce 1 1 /4 2 slices tomato 2 1 /2 2 slices whole wheat bread medium apple cup milk, low fat Dinner /6 recipe zucchini lasagna* 368 substitute unsalted cottage cheese in recipe* salad: 1 cup fresh spinach leaves cup tomatoes wedges Tbsp croutons, seasoned 62 1 /4 1 Tbsp sunflower seeds 0 1 /2 2 Tbsp vinaigrette dressing, Tbsp vinaigrette dressing 1 1 /2 reduced fat from recipe 1 small whole wheat roll cup grape juice tsp soft margarine 45 1 tsp soft (tub) margarine, unsalted 0 1 Snack /3 cup almonds, unsalted /3 cup dry apricots whole wheat crackers Totals 2,069 1, /4 4 3 / /2 2 1 /2 0 Nutrients Per Day 2,300 mg 1,500 mg Nutrients Per Day 2,300 mg 1,500 mg Calories 1,993 1,988 Sodium 2,069 mg 1,421 mg Total fat 64 g 60 g Calcium 1,616 mg 1,447 mg Percent calories from fat 29% 27% Magnesium 537 mg 553 mg Saturated fat 13 g 13 g Potassium 4,693 mg 4,695 mg Percent calories from saturated fat 6% 6% Fiber 32 g 33 g Cholesterol 71 mg 72 mg * Recipe on page 23 Recipe on page 21 The DASH Eating Plan 23

20 Recipes for Heart Health Here are some recipes to help you cook up a week of tasty, heart healthy meals. If you re following the DASH eating plan at 1,500 milligrams of sodium per day or just want to reduce your sodium intake, use the suggested recipe changes. 1Chicken Salad DAY /4 cups chicken, cooked, cubed, skinless 1 /4 cups celery, chopped 1 Tbsp lemon juice 1 /2 tsp onion powder 1 /8 tsp salt 3 Tbsp mayonnaise, lowfat 1. Bake chicken, cut into cubes, and refrigerate. 2. In a large bowl, combine all ingredients with chilled chicken and mix well. Makes 5 servings. Per Serving: Calories 183 Total fat 7 g Saturated fat 2 g Cholesterol 78 mg Fiber 0 g Serving size: 3 /4 cup Sodium Calcium Magnesium Potassium To reduce sodium: Do not add salt. New sodium total = 127 mg. 201 mg 17 mg 25 mg 240 mg DAYS 1 and 5 & 5 Yogurt Salad Dressing 8 oz plain yogurt, fat free 1 /4 cup mayonnaise, fat free 2 Tbsp chives, dried 2 Tbsp dill, dried 2 Tbsp lemon juice Mix all ingredients in bowl and refrigerate. Makes 8 servings. Per Serving: Calories 23 Total fat 0 g Saturated fat 0 g Cholesterol 1 mg Fiber 0 g Serving size: 2 Tbsp Sodium 84 mg Calcium 72 mg Magnesium 10 mg Potassium 104 mg 2Vegetarian Spaghetti Sauce DAY 2 2 Tbsp olive oil 2 small onions, chopped 3 cloves garlic, chopped 1 1 /4 cups zucchini, sliced 1 Tbsp oregano, dried 1 Tbsp basil, dried 1 8-oz can tomato sauce 1 6-oz can tomato paste 2 medium tomatoes, chopped 1 cup water 1. In a medium skillet, heat oil. Sauté onions, garlic, and zucchini in oil for 5 minutes on medium heat. 2. Add remaining ingredients and simmer covered for 45 minutes. Serve over spaghetti. Makes 6 servings. Per Serving: Calories 102 Total fat 5 g Saturated fat 1 g Cholesterol 0 mg Fiber 5 g Serving size: 3 / 4 cup Sodium Calcium Magnesium Potassium To reduce sodium: Use a 6-oz can of no-salt-added tomato paste. New sodium total = 260 mg. 459 mg 42 mg 37 mg 623 mg 20 High Blood Pressure

21 2Vinaigrette DAY 2 Salad Dressing 1 bulb garlic, separated and peeled /2 cup water 1 Tbsp red wine vinegar /4 tsp honey 1 Tbsp virgin olive oil 1 /4 tsp black pepper Makes 4 servings. Per Serving: Calories 33 Total fat 3 g Saturated fat 1 g Cholesterol 0 mg Fiber 0 g Serving size: 2 Tbsp Sodium Calcium Magnesium Potassium 0 mg 2 mg 1 mg 9 mg 1. Place the garlic cloves into a small saucepan and pour enough water (about 1 /2 cup) to cover them. 2. Bring water to a boil, then reduce heat and simmer until garlic is tender, about 15 minutes. 3. Increase the heat for 3 minutes, and reduce the liquid to 2 Tbsp. 4. Pour the contents into a small sieve over a bowl and, with a wooden spoon, mash the garlic through the sieve. 5. Whisk the vinegar and honey into the garlic mixture; mix in the oil and seasoning. 3New Potato Salad DAY 3 16 small new potatoes (5 cups) 2 Tbsp olive oil 1 /4 cup green onions, chopped 1 /4 tsp black pepper 1 tsp dill weed, dried 1. Thoroughly clean the potatoes with a vegetable brush and water. 2. Boil potatoes for 20 minutes or until tender. 3. Drain and cool potatoes for 20 minutes. 4. Cut potatoes into quarters and mix with olive oil, onions, and spices. 5. Refrigerate and serve. Makes 5 servings. Per Serving: Calories 187 Total fat 6 g Saturated fat 1 g Cholesterol 0 mg Fiber 3 g Serving size: 1 cup Sodium 12 mg Calcium 21 mg Magnesium 36 mg Potassium 547 mg 4Chicken and Spanish Rice DAY 4 1 cup onions, chopped 1 /4 cup green peppers 2 tsp vegetable oil 1 8-oz can tomato sauce 1 tsp parsley, chopped 1 /2 tsp black pepper 1 1 /4 tsp garlic, minced 5 cup cooked rice (in unsalted water) 3 1 /2 cups chicken breast, cooked (skin and bone removed), diced 1. In a large skillet, sauté onions and green peppers in oil for 5 minutes on medium heat. 2. Add tomato sauce and spices. Heat through. 3. Add cooked rice and chicken, and heat through. Makes 5 servings. Per Serving: Calories 406 Total fat 6 g Saturated fat 2 g Cholesterol 75 mg Fiber 2 g Serving size: 1 1 /2 cups Sodium Calcium Magnesium Potassium 367 mg 45 mg 57 mg 527 mg To reduce sodium: Use one 4-oz can of no-salt-added tomato sauce and one 4-oz can of regular tomato sauce. New sodium total = 226 mg. The DASH Eating Plan 21

22 5Tuna DAY 5 Salad 2 6-oz can tuna, packed in water 1 /2 cup raw celery, chopped 1 /3 cup green onions, chopped 6 1 /2 Tbsp mayonnaise, reduced fat 1. Rinse and drain tuna for 5 minutes. Break apart with a fork. 2. Add celery, onion, and mayonnaise, and mix well. Makes 5 servings. Per Serving: Calories 146 Total fat 7 g Saturated fat 0 g Cholesterol 25 mg Fiber 1 g Serving size: 1 /2 cup Sodium 158 mg Calcium 15 mg Magnesium 19 mg Potassium 201 mg 5Turkey Meatloaf DAY 5 1 pound ground turkey, lean 1 /2 cup oats, regular, dry 1 large egg, whole 1 Tbsp onion, dehydrated 1 /4 cup catsup 1. Combine all ingredients and mix well. 2. Bake in a loaf pan at 350 F for 25 minutes or to internal temperature of 165 F. 3. Cut into five slices and serve. Makes 5 servings. Per Serving: Calories 196 Total fat 7 g Saturated fat 2 g Cholesterol 103 mg Fiber 1 g Serving size: 1 slice (3 oz) Sodium 217 mg Calcium 33 mg Magnesium 35 mg Potassium 292 mg 6Spicy DAY 6 Baked Fish 1 pound cod (or other fish) fillet 1 Tbsp olive oil 1 tsp spicy seasoning, salt free 1. Preheat oven to 350 F. Spray a casserole dish with cooking oil spray. 2. Wash and dry fish. Place in dish. Mix oil and seasoning, and drizzle over fish. 3. Bake uncovered for 15 minutes or until fish flakes with fork. Cut into 4 pieces. Serve with rice. Makes 4 servings. Per Serving: Calories 133 Total fat 1 g Saturated fat 0 g Cholesterol 77 mg Fiber 0 g Serving size: 1 piece (3 oz) Sodium 119 mg Calcium 20 mg Magnesium 67 mg Potassium 394 mg 22 High Blood Pressure

23 Scallion Rice DAY /2 cups cooked rice (in unsalted water) 1 1 /2 tsp bouillon granules, unsalted 1 /4 cup scallions (green onions), chopped 1. Cook rice according to directions on the package. 2. Combine the cooked rice, scallions, and bouillon granules, and mix well. 3. Measure 1 cup portions and serve. Makes 5 servings. Per Serving: Calories 185 Total fat 1 g Saturated fat 0 g Cholesterol 0 mg Fiber 1 g Serving size: 1 cup Sodium 3 mg Calcium 24 mg Magnesium 20 mg Potassium 80 mg DAY 7 Zucchini Lasagna 1 /2 pound cooked lasagna noodles (in unsalted water) 3 /4 cup mozzarella cheese, part-skim, grated 1 1 /2 cups cottage cheese, fat free 1 /4 cup Parmesan cheese, grated 1 1 /2 cups zucchini, raw, sliced 2 1 /2 cups tomato sauce, no salt added 2 tsp basil, dried 2 tsp oregano, dried 1 /4 cup onion, chopped 1 clove garlic 1 /8 tsp black pepper Makes 6 servings. Per Serving: Calories 276 Total fat 5 g Saturated fat 2 g Cholesterol 11 mg Fiber 5 g Serving size: 1 piece Sodium Calcium Magnesium Potassium 380 mg 216 mg 55 mg 561 mg 1. Preheat oven to 350 F. Lightly spray a 9 x 13 inch baking dish with vegetable oil spray. 2. In a small bowl, combine 1 /8 cup mozzarella and 1 Tbsp Parmesan cheese. Set aside. 3. In a medium bowl, combine remaining mozzarella and Parmesan cheese with all of the cottage cheese. Mix well and set aside. 4. Combine tomato sauce with remaining ingredients. Spread a thin layer of tomato sauce in the bottom of the baking dish. Add a third of the noodles in a single layer. Spread half of the cottage cheese mixture on top. Add a layer of zucchini. Repeat layering. Add a thin coating of sauce. Top with noodles, sauce, and reserved cheese mixture. Cover with aluminum foil. 5. Bake 30 to 40 minutes. Cool for 10 to 15 minutes. Cut into 6 portions. To reduce sodium: Use unsalted cottage cheese. New sodium total = 196 mg. The DASH Eating Plan 23

24 box 12 Making the DASH to Good Health The DASH plan is a new way of eating for a lifetime. If you slip from the eating plan for a few days, don t let it keep you from reaching your health goals. Get back on track. Here s how: Ask yourself why you got off the track. Was it at a party? Were you feeling stress at home or work? Find out what triggered your sidetrack and start again with the DASH plan. Don t worry about a slip. Everyone slips especially when learning something new. Remember that changing your lifestyle is a long-term process. See if you tried to do too much at once. Often, those starting a new lifestyle try to change too much at once. Instead, change one or two things at a time. Slowly but surely is the best way to succeed. Break the process down into small steps. This not only keeps you from trying to do too much at once, but also keeps the changes simpler. Break complex goals into smaller, simpler steps, each of which is attainable. Write it down. Use the table on page 12 to keep track of what you eat. This can help you find the problem. Besides noting what you eat, also record: where you are, what you're doing, and how you feel. Keep track for several days. You may find, for instance, that you eat high fat foods while watching television. If so, you could start keeping a substitute snack on hand to eat instead of the high fat foods. This record also helps you be sure you re getting enough of each food group. Celebrate success. Treat yourself to a nonfood treat for your accomplishments. Want To Learn More? Bulk copies of Facts About the DASH Eating Plan fact sheet are available at a minimal cost from the NHLBI Health Information Center. U.S. DEPARTMENT OF HEALTH AND HUMAN SERVICES National Institutes of Health National Heart, Lung, and Blood Institute National High Blood Pressure Program NIH Publication No Originally Printed 1998 Reprinted February 1999 Revised May 2003 For More Information The NHLBI Health Information Center is a service of the National Heart, Lung, and Blood Institute (NHLBI) of the National Institutes of Health. The NHLBI Health Information Center provides information to health professionals, patients, and the public about the treatment, diagnosis, and prevention of heart, lung, and blood diseases. For more information, contact: NHLBI Health Information Center P.O. Box Bethesda, MD Phone: TTY: Fax: Web site: For more information about hypertension, visit the NHLBI s online guide to lowering high blood pressure. It can be found through the NHLBI Web site at look for special Web pages. You can order Your Guide to Lowering Blood Pressure from the NHLBI Web site. Or, order it from the NHLBI Health Information Center ask for NIH Publication No The NHLBI Web site has information on other heart-related topics too. Or, to obtain information on other topics, write to the NHLBI Health Information Center. To hear recorded messages about high blood pressure prevention and treatment, call toll-free WELL (9355). The information line also has messages on high blood cholesterol. The messages are available in English and Spanish. Menus and recipes were analyzed using the Minnesota Nutrition Data System software Food Data Base version 4.02_30; Nutrient Data Base version 4.02_30 developed by the Nutrition Coordinating Center, University of Minnesota, Minneapolis, MN.